Simple Vegan Pancakes

Ingredients

• 1.5 cup all purpose flour (see notes for options)
• 1 tbsp baking powder
• 0.5 tsp salt
• 2 tbsp granulated sugar
• 1 cup soy milk (or use almond, oat or coconut milk)
• 0.5 cup water
• 2 tbsp canola oil (may omit for oil free; melted coconut oil or vegan butter also work)
• vegan butter or coconut oil (for greasing the pan)

Steps

1. 1

   In a large bowl, whisk together the flour, baking powder, salt and sugar.

2. 2

   Pour the milk, water and oil into the bowl with the dry ingredients.

3. 3

   Stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.

4. 4

   Heat a large griddle or pan over medium-high heat.

5. 5

   Grease the pan with vegan butter or coconut oil.

6. 6

   Drop about 1/3 cup of the batter onto the pan.

7. 7

   Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.

8. 8

   Repeat with all the remaining batter.

9. 9

   Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.

Notes

Storage: Keeps in the refrigerator for up to 5 days in a covered container. Reheat in the microwave or toaster oven. Freezing: Let cool completely, stack in a ziplock bag, and freeze. Reheat from frozen in a toaster oven or microwave. Variations: You can add chocolate chips or blueberries to the batter. For an oil-free version, omit the oil and add a little more non-dairy milk.

Nutrition per serving

• breakfast
• pancakes
• vegan
• vegetarian
• dairy-free
• egg-free
• quick
• pantry staples